Tag Archives: savory
Wow, if you had told me 10 years ago that I was going to make a recipe highlighting mushrooms, I never would have believed you. But here it is, in all its glory:
“What, what, what?!” – you right now.
Well, that’s assuming you’ve heard of cheddar bay biscuits. If you haven’t, they are the best part about eating at Red Lobster, the seafood-focused chain restaurant in the United States and a few other countries. Most biscuits are subtle in flavor and a bit on the dry side (perfect for a smear of jam or creamy spread … or doused in sausage gravy), but these biscuits break all the rules: ultra buttery, ultra garlicky, ultra cheesy, etc.
I was never interested in seafood growing up (we don’t have fresh lobster in Minnesota, haha). On the rare occasions I found myself at a Red Lobster, all I really cared about were those cheddar bay biscuits.
Now that vegan cheeses are not only edible, but actually delicious, it was time to make an oatmeal version of this savory biscuit at home.
So I have a pretty amazing recipe for you today…
But first, some blog updates. This past weekend, I updated the Recipe List A-Z Index, fixing some of the glitches and adding new recipes. I also improved the Recipes by Category Index, which now makes it easier to scroll through recipes visually. I’ll probably never be completely happy with these pages, but I’m at least excited about the improvements!
Now, let’s dig into this porridge: a hodge-podge of everything good about American brunch. (That is, except for mimosas. I wasn’t able to work in a mimosa.)
Hi! I’m Cathy and it’s my third guest post on Lauren’s blog. [Check out her other posts: Cinnamon-Tahini Icing and Cherry Chili Brownie Baked Oatmeal!] Today I’m presenting you a recipe for vegan “Scrambled Eggs” Oatmeal.
I had a strange relationship with eggs before going vegan: I loved when my Grandma prepared me French toasts (vegan French toasts are on my “to do” list), didn’t care if there were eggs in a cake I ate but when I had to cook with eggs, I was grossed out and scared that I’ll be afflicted with Salmonellosis. Eggs were definitely not something I missed when I started plant-based diet.
My Polish vegan Internet friends often share pictures of their scrambled tofu. It looks like egg, they swear it tastes like egg and I honestly never wanted to try it…but one day I was in the mood to experiment and decided to make different version of vegan scrambled eggs… with oats. I love tofu but I love oatmeal more 🙂 (more…)
My concepts for savory oatmeal are often pretty complex and labor intensive. Last weekend, I decided to pursue a simple one—one that would come together with easy ingredients and could be topped with anything.
Here’s what I came up with!
This super simple savory oatmeal base can be enjoyed as is, or you could add other veggies. I was tempted to add sauteed kale, for example, but I forced myself to stick with the simplest version of the recipe. (more…)
For those of you who love savory oatmeal, I have an amazing product for you to try. And for those of you who don’t think you like savory oatmeal, I have an amazing product to change your mind. And for those of you who are afraid to try savory oatmeal, I have an amazing product to help you face your fears.
Grainful approached me to review their products–savory oatmeal packets and frozen meal kits–and I was immediately intrigued. It’s the first time I’ve seen packaged savory oats, and there was a ton of vegan options. Plus, the flavor options were enticing–Italian and Indian and Southern and more! (more…)
Another savory recipe! I’m breaking my once-every-six-months tradition. [If you missed it, I posted a Savory Pumpkin and Kale Steel Cut Oatmeal with Veggie Sausage last week.]
This taco bowl replaces meat with a lentil and oatmeal mixture. I went with rolled flakes to achieve a “piece-y” texture, as opposed to the creamy texture I would get from a steel cut oat. Together, the lentils and oat flakes create something similar to a ground beef, and they’re seasoned with typical taco seasonings–cumin, chili powder, oregano, paprika, garlic, onion, etc. (more…)
Looking for healthy, hearty meals during the holiday season, without sacrificing the classic flavors of fall and winter? This steel-cut, savory porridge might be exactly what you’ve been looking for.
The kale is sauteed with garlic and seasoned with good ol’ salt and pepper (and nutritional yeast, if you prefer, which I do). The pumpkin puree adds creaminess and just a tiny bit of earthy sweetness, just enough to counter the saltier kale and sausage (but not enough to make the dish sweet). Then, the Italian-style sausage on top adds a peppery, chewy bite.
Hi there! I’m Kelsey (@amindfulvegan on Instagram), if we haven’t met yet, and I’m thrilled to be sharing another recipe with you. This recipe is a take on Lauren’s Sweet Corn, Basil, and Blueberry Oatmeal, but where the original was sweet, this take on it is totally savory.
This recipe came to be when my roommate (Hi Kristin) brought me a gallon of blueberries from her grandmother’s house. I remembered seeing Lauren’s recipe and knew I wanted to try it, since there’s so much fresh basil around right now. I guess I hadn’t actually read it though, because I was definitely expecting a savory porridge. When I did read the recipe and found out it was more of a sweet flavor profile, I played around with the ingredients and made the savory oatmeal you see below. (more…)
While I mostly eat my sweet oatmeals, I find my savory concoctions so rewarding on a creative level. When I make savory oatmeal recipes, I practiced some of my less-used cooking skills and ingredients and am always shocked at the results. My Herbed Pumpkin & Leek Oatmeal had me dreaming about it for the rest of the day, and the Lemon Asparagus Ris-Oat-to leftovers recharged me every day for a week.
Now there’s this.
Freaking beautiful, right??
This recipe was inspired by a recipe I made for a vegan Seder potluck. My vegan Jewish friend wanted to host an event for his other vegan and/or Jewish pals, and I was honored to be one of them. After doing much research for what is kosher for Passover, I made this quinoa salad*.
POSTED IN: big batch, citrus, greens, pomegranate, savory, steel cut, veggies, winter squash, zucchini